Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 45 ml | Light white rum — {"raw_name": "Light white rum", "raw_measure": "45 ml Light white rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 2.5 ml | Peated malt whisky — {"raw_name": "Peated malt whisky", "raw_measure": "2.5 ml Peated malt whisky", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 4 dash | Chocolate bitters — {"raw_name": "Chocolate bitters", "raw_measure": "4 drop Chocolate bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 5 ml | Chilled water — {"raw_name": "Chilled water", "raw_measure": "5 ml Chilled water", "parse_status": "parsed", "mapping_status": "exact_existing"} | dilution |
| 10 ml | White creme de cacao — {"raw_name": "White crème de cacao", "raw_measure": "10 ml White crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of dust outside of glass with chocolate powder.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish: Prepare garnish of dust outside of glass with chocolate powder.
Ice: ice
{"date_published": "2017-03-28 08:31:10", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2839/rococoa", "image_url": "https://cdn.diffordsguide.com/cocktail/rVQxLA/square/0/512x512.webp?v=1737701589"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.